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EN Webinar: Induction Cooking in Commercial Kitchens – The Future of Dining
October 12, 2022 @ 12:00 pm - 1:30 pm PDT
Induction Cooking in Commercial Kitchens – The Future of Dining
Hear from professional chefs why induction is ideal for commercial kitchens for better cooking performance and a safer work environment
Join the Electrify Coalition for Electrification Week in partnership with Sustainable Building Week – promoting sustainable building practices.
As building electrification picks up momentum in the private and commercial building space, kitchen electrification is critical to avoid fossil fuel infrastructure in commercial buildings but often thought of as a stumbling block or challenge. This free webinar will explore why induction cooking and all-electric commercial kitchens delivers superior cooking performance, how this avoids the health and safety risks to staff associated with burning fossil fuels in restaurants, and why this technology is poised to take over in commercial kitchens.
With so many exciting, super-powered induction and electric cooking options, the myth of the superiority of gas cooking is going up in flames. Join Chef Chris Galarza for an exploration of the all electric commercial kitchen based on his work in restaurants, universities and corporate campuses. See a variety of examples of all-electric projects as we review the benefits of switching to all electric cooking.
This webinar will answer questions such as :
- What equipment makes up a commercial electric kitchen?
- Why do these solutions offer superior cooking performance?
- Why is natural gas dangerous to use in restaurants?
- How much does it cost to build or retrofit a kitchen to electric?
- How does an all-electric commercial kitchen benefit kitchen staff?
If you are not able to attend the event live, please register and we will send a recording and the presentation materials.
Panelists:
Chef Christopher Galarza – Forward Dining Solutions Chef Galarza got his culinary training as an apprentice under several Certified Master Chefs and through his experience cooking for prestigious establishments such as Monterey Bay of Pittsburg and The Greenbrier Resort in West Virginia. He is now renowned for his work in kitchen electrification. He is the Founder and Culinary Sustainability Consultant for Forward Dining Solutions LLC, the first and only firm dedicated exclusively to creating sustainable and efficient commercial kitchens. As the country’s foremost expert in commercial electric-kitchens Chef Galarza works with clients to create kitchens that promote healthy, efficient, and equitable working conditions. He has worked on notable projects such as Chatham University’s Eden Hall Campus (the world’s first fully self-sustained university campus), Microsoft Redmond, and Castilleja All-Girls School.
Chef Rachelle Boucher – Building Decarbonization Coalition/ Kitchens to Life Rachelle is a professional chef and “appliance whisperer” as well as the owner of Kitchens to Life, an organization dedicated to promoting high performance electric cooking solutions. She is a leading voice for today’s induction cooking and home electrification movement, and has been featured in Forbes, Martha Stewart and the on cover of the New York Times Food Section, helping turn legendary food journalist Melissa Clark into an induction cooking super-fan!
Noah Cordoba. Noah is the Kitchen Electrification Program Coordinator with the Building Decarbonization Coalition. His work centers around facilitating the transition to all-electric kitchens in our homes in businesses that are more sustainable, higher performing, and better for our overall safety and health. This includes direct-to-consumer education on the topic of today’s all-electric kitchens and coordination of key groups across industry lines that are crucial to this important transition.
